Unit 6: Kitchen Stewarding Notes - Food Production Management

Table Of Contents

Short Important Questions
Long Important Questions
Introduction
Organization Chart of Kitchen Stewarding
Types of Dishwasher
Basic Operational Considerations of Dishwasher

Short Important Questions

Who is a Steward? (1 Mark, 2016)
Who is a Kitchen Steward? (1 Mark, 2019)
Mention and four considerations when selecting a dishwashers. (1 Mark, 2023)
List the duties of Kitchen Steward. (1 Mark, 2025)

Long Important Questions

Draw an organization chart of kitchen stewarding Department. Explain the job responsibilities of Steward staff. (10 Marks, 2016)
Draw a neat organization chart of kitchen stewarding department. Write the job responsibility of kitchen steward. (5 Marks, 2017, 2018)
What is kitchen stewarding? Make a neat hierachy of stewarding and explain its job and responsibilities. (10 Marks, 2021)
Explain the types of dishwasher. (5 Marks, 2022)
Who is kitchen steward? List down the job responsibilities of Executive Steward. (5 Marks, 2023)
Write down the duties and responsibilities of kitchen steward. (5 Marks, 2019)
List different types of dishwashers in commercial kitchens. Explain any two. (5 Marks, 2025)

Introduction

Kitchen Stewarding is the department in a hotel or catering establishment that is responsible for:

Cleaning and sanitizing all kitchen and service equipment
Washing, storing and issuing utensils
Maintaining hygiene in food production and service areas
Supporting smooth functioning of the Food & Beverage department

It is ‘back of the house department’ which means it works in the background, but without stewarding, no kitchen can operate.

Definition: The Kitchen Stewarding Department is section of a hotel which is responsible for the cleanliness, maintenance, storage and issue of all crockery, cutlery, glassware and kitchen equipment, and also for keeping the kitchen and back areas clean and hygienic.

Importance of Kitchen Stewarding

Kitchen stewarding is often called the “backbone of food service operations.” Although it works behind the scenes, it affects the entire hotel.

Provides clean and hygienic crockery, cutlery and kitchen equipment
Ensures smooth and uninterrupted kitchen and restaurant operations
Prevents delay in food production and service
Maintains food safety and sanitation standards
Reduces guest complaints and dissatisfaction
Helps in controlling breakage and loss of equipment
Supports efficient functioning of the Food & Beverage department
Contributes to overall hotel reputation and profit

To understand the importance of this department in simple just consider, if stewarding fails:

Plates will not be available
Pots will not be cleaned
Kitchen operations will stop
Service will be delayed
Guests will become dissatisfied

Therefore, this department directly influences:

Service speed
Hygiene
Food safety
Guest satisfaction
Hotel profit

Objectives of Kitchen Stewarding

To provide clean, safe and hygienic equipment
To ensure smooth flow of kitchen and restaurant operations
To maintain high standards of sanitation
To reduce breakage and loss
To support food safety and hygiene laws

Relationship with other Department

Kitchen stewarding works closely with:

Kitchen (Food Production) – supplies clean pots, pans and tools
Restaurant (Service) – supplies plates, glasses and cutlery
Stores – receives and stores equipment
Engineering – for repair of machines
Housekeeping – for waste and hygiene coordination

Organization Chart of Kitchen Stewarding

Chief Kitchen Steward

Position: Chief Kitchen Steward / Executive Steward / Steward Manager
Reports to : Food and Beverage Director / Executive Chef
Duties and Responsibilities:

Financial and Budgetary Control
- Controls the overall budget of the stewarding department
- Monitors breakage and loss of crockery, cutlery and glassware
- Maintains records of equipment usage and replacement
- Controls the cost of cleaning chemicals and detergents
- Plans staff duty rosters to avoid overstaffing and extra labor cost
Inventory and Store Control
- Maintains records of all service and kitchen equipment
- Ensures proper storage, issue and replacement of utensils
- Investigates causes of frequent breakage and takes corrective action
- Coordinates with the store for purchase and supply of equipment
Food Safety and Hygiene Control
- Ensures all utensils, equipment and surfaces are properly sanitized
- Checks that dishwashers operate at correct temperature for hygiene
- Maintains clean and pest-free kitchen areas
- Coordinates with pest control team
- Ensures compliance with food safety and health regulations
Equipments and Maintenance
- Ensures dishwashers, glass washers and pot washers are in good working condition
- Arranges regular servicing and preventive maintenance
- Ensures careful handling of expensive china, glassware and silverware
Staff Management and Training
- Recruits and trains stewarding staff
- Trains staff on:
  - Use of cleaning chemicals
  - Operation of dishwashing machines
  - Safety and hygiene procedures
- Conducts performance evaluations
- Guides supervisors and senior stewards
Coordination with Other Departments
- Works with Executive Chef for supply of clean kitchen equipment
- Works with Restaurant and Banquet Managers to ensure enough clean plates, glasses and cutlery are available
- Coordinates with Engineering for equipment repair
- Coordinates with Stores for supplies

Overall, they are responsible for smooth, safe and hygienic functioning of the stewarding department ensuring no delay in food production or service due to lack of clean equipment.

Senior Kitchen Steward

Position: Senior Kitchen Steward / Steward Supervisor
Reports to: Chief Kitchen Steward (Executive Steward)
Duties and Responsibilities:

Shift Supervision
- Supervises all stewarding activities during his assigned shift
- Controls the work of:
  - Dish washing section
  - Pot washing area
  - Glass washing area
  - Cleaning staff
Quality Control
- Inspects plates, glasses, cutlery and kitchen utensils
- Ensures all items meet cleanliness and hygiene standards before they are sent for service
- Checks cleanliness of stewarding and kitchen areas
Training and Guidance
- Trains Staffs on:
  - Proper stacking of dishes
  - Correct loading of machines
  - Use and dilution of cleaning chemicals
  - Gives short instructions at the beginning of shifts
- Gives short instructions at the beginning of shifts
Record Keeping and Reporting
- Maintains the daily log book
- Records:
  - Staff attendance
  - Equipment breakdowns
  - Accidents or problems
- Reports important matters to the Chief Steward
Coordination (Liaison Work)
- Acts as a link between:
  - Kitchen (chefs)
  - Restaurant and banquet areas
  - Stewarding staff
- Ensures continuous supply of clean plates, pans and utensils, especially during busy hours
Control of Equipment and Breakage
- Monitors handling of:
  - Crockery
  - Glassware
  - Machines
- Reports losses and breakage
- Ensures machines are operated safely

Kitchen Steward

Position: Kitchen Steward (General)
Reports to: Senior Kitchen Steward / Supervisor
Duties and Responsibilities:

Cleaning and Responsibilities
- Maintains cleanliness of:
  - Kitchen floors
  - Walls
  - Drains
  - Stores and refrigerators
- Keeps all work areas clean and hygienic
Washing of Equipment
- Washes: Pots and pans, Trays, Kitchen tools
- Helps in washing plates, glasses and cutlery when required
Waste Management
- Collects and empties garbage bins from kitchen and stewarding areas
- Cleans and sanitizes garbage containers
- Helps in keeping the kitchen free from bad smell and pests
Transport of Equipment
- Carries clean utensils from:
  - Dishwashing area to kitchen
  - Store to service areas
- Ensures safe handling to avoid breakage
Use of Cleaning Chemicals
- Uses detergents, sanitizers and degreasers correctly
- Follows safety instructions while handling chemicals
- Prevents damage to equipment and injury to staff
Supports to Supervisors
- Works as instructed by Senior Steward
- Assists in:
  - Setting up cleaning areas
  - Preparing for busy service periods

Head Operator (Dish / Glass Washing Machine)

Reports to: Senior Kitchen Steward / Stewarding Supervisor
Duties and Responsibilities:

Operates industrial dishwashing and glass washing machines
Starts, stops and cleans the machines properly
Ensures correct water temperature and pressure
Organizes the dirty dish area for smooth flow of items
Prevents overloading and blockage of machines
Cleans filters, spray arms and nozzles regularly
Identifies minor faults and reports major breakdowns
Checks detergent, sanitizer and rinse-aid levels
Replaces chemical containers when empty
Ensures all washed items are clean and hygienic

Kitchen Steward – Banquet

Reports to: Senior Kitchen Steward and Banquet Manager
Duties and Responsibilities:

Collects required plates, cutlery and glassware as per Banquet Event Order (BEO)
Transports banquet equipment to function halls
Sets up:
- Buffet counters
- Chafing dishes
- Coffee urns
- Juice dispensers
Polishes and burnishes silverware and service equipment
Maintains cleanliness of temporary and mobile banquet kitchens
Clears and returns all banquet equipment after events
Ensures banquet inventory is ready for the next function

Assistant Kitchen Steward / Helpers

Reports to: Senior Kitchen Steward
Duties and Responsibilities:

Washes large pots, pans and baking trays manually (scullery work)
Assists dish and glass washing machine operators
Clears dirty dish landing areas
Carries heavy equipment safely
Sweeps and mops floors near washing and prep areas
Ensures all equipment is completely dry before stacking
Prevents bacterial growth due to wet nesting

Night Cleaning Team

Also known as ” Kitchen Deep Cleaners”
Duties and Responsibilites:

Deep cleans:
- Grills
- Ovens
- Fryers
- Salamanders
Removes grease from kitchen equipment
Cleans exhaust hoods and grease filters
Uses industrial machines to scrub kitchen floors
Cleans floor drains to prevent:
- Bad odor
- Pest problems

Refuse Handlers / Garbage Technician

Reports to: Senior Kitchen Steward
Duties and Responsibilites:

Segregates waste into:
- Food waste
- Recyclable waste
- General waste
Operates garbage compactors and balers safely
Washes and disinfects garbage bins
Keeps loading dock and waste area clean
Prevents pests and foul smell in waste area

Types of Dishwasher

Commercial dishwashers are designed to wash and sanitize utensils quickly and hygienically. Most machines complete a wash cycle in 90 to 180 seconds, which is much faster than domestic dishwashers.

Selection of a dishwasher depends on:

Volume of work
Space available
Power supply
Type of operation (restaurant, hotel, bar, banquet, hospital, etc.)

Let’s explain the types of dishwasher:

Undercounter Dishwasher
An undercounter dishwasher is a compact commercial dishwashing machine designed to fit under a standard kitchen or bar counter. It is mainly used where space is limited but quick washing is required.

Main Features:
- Installed below the counter
- Has a front-loading door
- Uses rack system for dishes
- Wash cycle usually takes 90 to 120 seconds
- Available in high-temperature and low-temperature models

Capacity:

Washes about 20 to 55 racks per hour
Suitable for small to medium volume washing

Uses:
It is commonly used in:

Bars
Cafés
Coffee shops
Small restaurants
Front-of-house service areas

Mainly used for:

Glassware
Cups and saucers
Small plates
Cutlery

Advantages:

Requires very little space
Easy to operate
Provides quick cleaning during service
Ideal for continuous small-batch washing

Disadvantages:

Not suitable for large-scale operations
Cannot handle heavy pots and large utensils
Lower capacity compared to hood or conveyor machines

Pass-Through (Hood-Type) Dishwasher
A pass-through dishwasher is a medium-capacity commercial dishwasher fitted with a lift-up hood. It is placed between two tables so dirty dishes enter from one side and clean dishes come out from the other.

Features:
- Has a sliding or lift-up hood
- Uses dish racks
- Installed between:
  - Inlet table (dirty dishes)
  - Outlet table (clean dishes)
- Wash cycle usually 90–120 seconds

Capacity:

Washes about 50–70 racks per hour
Suitable for medium-size operations

Uses:
It is commnly used in:

Hotels
Restaurants
Banquet kitchens
Institutional kitchens

Used for washing:

Plates
Glasses
Cutlery
Trays

Advantages:

Faster than undercounter dishwasher
No bending required – racks slide in at table height
Handles higher volume of dishes
More hygienic due to separate dirty and clean sides

Disadvantage / Limitations:

Requires more space
Higher cost than undercounter machines
Needs proper electrical and water supply

Conveyor (Rack Conveyor) Dishwasher
A conveyor dishwasher is a high-capacity commercial dishwashing machine in which racks of dishes move automatically through different washing stages on a motorized belt or chain.

Features:
- Works like a tunnel
- Racks move through:
  - Pre-wash
  - Main wash
  - Rinse
  - Sometimes drying
- Continuous operation

Capacity:

Washes about 100 to 250 racks per hour
Can process 350–1000 racks per day

Uses:

It is commnly used in:

Large hotels
Staff cafeterias
Banquet kitchens
Hospitals

Used for washing:

Plates
Glasses
Cutlery
Trays

Advantages:

Very fast and efficient
Suitable for heavy workload
Continuous flow saves time
Requires less manual handling

Disadvantages / Limitations:

Needs large space
High installation and running cost
Requires trained staff and electrician

Flight-Type Dishwasher
A flight-type dishwasher is the largest and fastest type of commercial dishwasher. It does not use racks; instead, dishes are placed directly on a peg or finger conveyor belt which moves them through different washing stages.

Features:
- No racks are used
- Items move on a continuous conveyor system
- Has different zones:
  - Pre-wash
  - Wash
  - Rinse
  - Dry

Capacity:

Can wash 8,000 or more plates and utensils per hour

Uses:
It is commonly used in:

Airports
Large hospitals
Mega hotels
Industrial and institutional kitchens

Advantages:

Extremely high output
Saves time by removing rack loading and unloading
Ideal for very heavy volume operations

DIsadvantages / Limitations:

Very expensive
Requires large space and power supply
Needs skilled operators and maintenance

Glass Washing Machine
A glass washing machine is a special type of commercial dishwasher designed only for washing glassware safely and quickly without causing breakage.

Features:
- Uses low water pressure to protect delicate glasses
- Short wash cycle of about 90 seconds
- Can be under-counter, pass-through or rack type

Uses:
It is commonly used in:

Bars
Pubs
Coffee shops
Restaurants
Hotels

Used for washing:

Drinking glasses
Wine glasses
Cups
Barware

Advantages:

Fast cleaning during busy hours
Reduces breakage of glassware
Keeps glasses spot-free and hygienic

Disadvantages:

Can wash only glassware
Not suitable for plates or pots

Pot and Pan Washer
A pot and pan washer is a heavy-duty commercial dishwasher specially designed to wash large cooking utensils that cannot fit into normal dishwashers.

Features:
- Has tall doors and wide chambers
- Uses high water pressure and strong detergents
- Available in:
  - Front-loading
  - Pass-through
  - Lift-door models

It washes:

Large pots
Pans
Baking trays
Mixing bowls

It is commonly used in:

Hotels
Large restaurants
Bakeries
Hospitals
Cafeterias

Advantages:

Saves time and labour compared to hand washing
Uses less water than manual washing
Ensures better hygiene

Limitations:

Requires more space
Higher cost than normal dishwashers

Basic Operational Considerations of Dishwasher

Temperature Control (HACCP Standard)
- Correct temperature is essential for hygiene and removing grease.
- The temperature of ‘Wash tank’ should be 60°C – 65°C so it melts fat and activates detergent.
- Also, the temperature of ‘Final rinse’ (sanitizing)should be around 82°C – 85°C which kills bacteria and makes dishes safe to use.
Proper Preparation and Loading
- Scraping
  Scraping is most important. It means removing food waste like bones, napkins and leftovers before loading.
- Pre-rinsing
  - Use lukewarm water (around 40°C)
  - Hot water should not be used because it sets egg, cheese and starch
- Correct Racking
  - Plates: Place facing in the same direction
  - Cups and bowls: Place upside down so water does not collect inside cups / bowls
  - Cutlery: Soak first, then place in baskets with handles down
  - Do not overload or allow items to touch (prevents “nesting”)

Meaning of Nesting: Placing dishes, bowls, or cups inside or too close to each other, preventing water and detergent from cleaning them properly.

Use of Correct Chemicals
Dishwashers use automatic dosing systems to add chemicals.
- Detergent
  - Breaks grease and food soil
  - Must be dishwasher-approved
- Rinse Aid
  - Helps water run off dishes
  - Prevents water spots
  - Improves drying
- Sanitizer
  - Used in low-temperature machines to kill germs
- In hard-water areas, dishwasher salt is used to prevent lime scale
Machine Operation
- Use the correct wash cycle based on dirt level
- Ensure spray arms are not blocked
- Do not allow utensils to block detergent or spray system
- Start machine only after proper loading
Cleaning and Maintenance
- Filters and scrap trays must be cleaned every few hours
- Spray arms and nozzles must be checked for blockages
- Door seals and machine interior should be wiped daily
- In hard water areas, perform de-scaling (de-liming) weekly
- At the end of the shift:
  - Drain the machine
  - Leave the door open to dry
  - Prevent bad smell and mold
Hygiene and Safety
- Never use normal soap in dishwasher
- Use only approved detergents
- Wear gloves while handling chemicals
- Keep dishwasher area clean and dry